Best Gluten-Free Chocolate Chip Cookie

Sometimes all you really need in life is a plate of warm, delectable cookies. There is nothing better, whether for a special after-school snack or a Sunday night treat! I sincerely hope you enjoy this dish as much as my family and I do.

 Tips for Making the Best Chocolate Chip Cookies Without Gluten

1.Brown butter is the first ingredient in a secret recipe. Gluten-free cookies occasionally don't have a rich flavour. These cookies have a delicious nutty, toasted, almost caramelised flavour that comes only from brown butter.

2.Add two teaspoons of milk.

The next tip is to incorporate a tablespoon of milk into this recipe for gluten-free cookies. This aids in making up for the butter's liquid evaporation during the browning process. Additionally, it keeps the cookies from becoming gritty and helps them turn golden.

To avoid having chalky cookies, gluten-free flour needs a little extra liquid for optimal results.

3. Make Use of a Good Gluten-Free Flour

I wanted to keep the components for this recipe basic and accessible. For the dry ingredients in this recipe, I use gluten-free all-purpose flour (recently, I've been using this Gluten-Free King Arthur Measure-For-Measure Flour) and a small amount of almond flour.

With Bob's Red Mill gluten-free 1:1 baking flour, I've also had good results. Make sure to get a xanthan gum-containing gluten-free flour blend.

4. Include almond flour

Because it is smooth and helps the cookies acquire their golden colour and chewy texture, I like using a small amount of almond flour in my recipes. In a lot of my baked goods, it's my secret ingredient!

*You can omit the almond flour and add more gluten-free all-purpose flour if you have a nut allergy.

5.Use brown sugar. 

These cookies have a great flavour and crunch from using predominantly brown sugar rather than mostly white sugar. Also essential is a little vanilla extract!

Any type of chocolate chip will work in this recipe. Although milk chocolate chips are equally fantastic, I normally use semi-sweet chocolate chips.

6. Let the dough rest.

It's crucial to let the dough rest for 30 minutes once you've thoroughly mixed it. This gives the gluten-free flour time to hydrate, which significantly improves the outcome. It's vital for gluten-free cookies that aren't gritty!

Fortunately, a 30-minute rest at room temperature suffices and no overnight chill in the refrigerator is required. Therefore, you can still indulge in chocolate chip cookies right now!

Instructions

The gluten-free flour, almond flour, baking soda, and salt should all be thoroughly blended in a medium basin. Place aside.

In a saucepan over medium heat, melt the butter. Once the butter has melted, begin to constantly whisk. The butter will initially start to bubble before starting to brown on the bottom of the pan after a few minutes. As soon as the butter starts to smell nutty and the solids start to turn brown, turn off the heat. Pour into a glass basin for mixing to avoid scorching.

Brown sugar, white sugar, and milk are added. Combine by whisking. Whisk in the egg and vanilla until well-combined and smooth.

Add the dry ingredients and stir with a rubber spatula to thoroughly blend. Add the chocolate chunks and stir.

30 minutes should pass while the bowl is covered. Set the oven to 350 degrees. Place the cookie dough on the baking sheets with a few inches between each one (approximately 2 Tablespoons of dough per cookie). 10 to 12 minutes of baking time, or until brown and the centre is set.

Transfer to a wire rack to continue cooling after 5 minutes. Enjoy!